FREE SHIPPING ON ALL ORDERS OVER $35.00 - Use code FREESHIP (applies to US orders only & cannot be combined with other offers)

Can't Be Beet Glazed Muffins

Can't Be Beet Glazed Muffins by Lunches and Littles

*Recipes makes about 12 muffins


  • 3 c. gluten-free rolled oats
  • 3/4 c. raw cashews
  • 1/4 c. pure maple syrup
  • 1/4 c. sugar
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 2 c. water
  • 2 tbsp. Glean Beet Powder
  • 1 1/2 tsp. baking soda
  • Pinch of vanilla bean (optional)
  • 1 c. powdered sugar
  • 1/2 tsp. vanilla
  • 1- 2 tbsp. milk
  1. Pre-heat oven to 425 degrees.
  2. Grease a 12 well muffin tin or use liners if desired. Set aside.
  3. Place all muffin ingredients into your Ninja Blender. Blend until smooth.
  4. Divide batter evenly between Prepared liners/wells. Fill wells almost entirely fill (we know, recipes usually tell you to only fill 1/2- 3/4 full, but just trust us on this).
  5. Bake in oven for 6 minutes at the 425 degree temp, then without opening your oven, lower oven to 325 and bake for an additional 10-12 minutes. until muffins are puffed up and golden brown.
  6. Once done remove from oven. Allow muffins to cool in tin for at least 10 minutes. Then transfer to a wire rack to finish cooling completely.
  7. While muffins cool, make your glaze: combine powdered sugar, vanilla and milk (1 tbsp at a time) until spreadable. Immediately divide glaze into two bowls; adding in 1 tbsp of Live Glean Beet Powder into one of your bowls. Mix to combine (can add more or less depending on desired color). Then, drizzle pink/beet glaze over plain glaze and swirl with a toothpick to get a marbled affect. Dip tops of muffins fully into glaze and then allow excess to drip off. Once glaze starts to dry/finished dripping, turn muffins over and set upright. Allow glaze to dry completely before enjoying!
  8. Yum


Instagram: @lunchesandlittles 


Leave a comment

Please note, comments must be approved before they are published